1232 N Front St, Philadelphia, PA 19122, United States

AM Sous Chef

Middle Child Clubhouse More Info

1232 N Front St, Philadelphia, PA 19122, United States

Full Time • Salary ($65k)

Expired: Dec 23, 2024

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Required Years of Experience

4 years

Job Details

Hi Friends! Middle Child Clubhouse is hiring a new Sous Chef to help oversee the breakfast and lunch side of our operation, alongside our existing Executive Chef and one other Sous Chef.

Hours are 5 days a week for a total of 50 hours. Hours are roughly 6am pm - 4pm, depending on the day. With consecutive days off every week. PTO, Healthcare, Primary Care, and Dental are offered. 10 days of PTO yearly.

Please note that position requires strong cooking and management skills. You're helping to run a 10 person team, 120 seats, and about 1.5 million in sales a year! We need someone who can process information quickly, thrives under pressure, can keep our team happy while motivating them to work hard, and who loves working in restaurants. So if you're ready for that. We're ready for you. No assholes allowed. We hire kind, community-oriented folks only.

Responsibilities are as follows:

1. KEEP EACH DAY ORGANIZED FOR THE TEAM

Delegate the mise prep list daily, to make sure that all tasks are properly prioritized and that our cooks are all taking on a similar workloads
Set the appropriate tone and pace for each day
Communicate any big-picture tasks that need to get done early in the day, such as cleaning projects
Host lineup each day, reviewing cover counts, catering, and events with the staff
Keep your head on a swivel during service, reorganizing in real-time to get ahead of problems

2. ENFORCE AND ENSURE COMPANY STANDARDS

Show consistently high standards of cleanliness, speed, and organization, day in and day out
Vocalize positive and negative feedback frequently to make sure we’re adhering to those standards
Complete line check daily to ensure food is prepped to spec before it hits the table
Taste dishes frequently to ensure food is picked up to spec before it hits the table

3. MANAGE THE FLOW OF PRODUCT THROUGH ORDERING, PREP, AND INVENTORY

Place orders in a way that reflects the provided PARs, compares pricing across different purveyors, minimizes waste, avoids 86’s, and doesn’t overload our space (Primarily Sous 1)
Write the prep list in a way that allows a similar pace each day, minimizes waste, and doesn’t not waste any time (Primarily Sous 1)
Ensure that our cooks are completing the Daily Inventory Sheet properly
Complete end-of-night reports on Slack, flagging key things to look out for tomorrow
Post the Daily Order Sheet for our Porters

4. EXPEDITE LIKE A BOSS

Be a proactive and vocal expeditor to ensure the proper pacing of tickets and hot foods

5. KEEP THE KITCHEN CLEAN

Provide constant feedback on kitchen cleanliness and the cleanliness of each cook’s area
Help the Executive Chef practice the Five-Minute Drill prior to Health Department Reviews
Facilitate the completion of Daily, Weekly, and Monthly cleanings

6. COMMUNICATE EFFECTIVELY WITH FOH STAFF

Provide daily food counts to the FOH Service Manager and GM prior to service
Proactively communicate with our FOH Staff and Service Manager during service, regarding pacing, counts, etc.
Notify other managers when a product spec has been changed or substituted in a way that effects allergens
Facilitate a positive working relationship between the FOH and BOH staff

7. MANAGE THE BOH STAFF

Foster motivation by building trust, understanding personal goals, and maintaining an approachable attitude
Serve as the liaison between Line Cooks and the Executive Chef, to ensure everyone feels heard
Host continued trainings for new employees and as needed for more-tenured employees when issues arise
Communicate opportunities for staff improvement to the Executive Chef, such as weak points and training opportunities
Communicate feedback for employee reviews and the need for disciplinary action, when it’s required
Address personal and interpersonal issues as they arise

8. FACILITATE SOLUTIONS IN THE KITCHEN

Solve all kitchen-related issues in real time with short-term solutions
Communicate when long term solutions might be needed to the Executive Chef and GM
Report order-shorts to the Executive Chef and GM in a timely manner

9. HELP OVERSEE OUR MENU AND RECIPE BOOK

Provide feedback on recipes and pickups to the Executive Chef, before and after the launch of items
Oversee smaller projects assigned by the chef, such as new R&D or tweaking existing dishes

10. EXHIBIT AN ABILITY TO SELF-ORGANIZE AND IMPROVE

Show strong emotional regulation and consistency
Hit each Daily Checkpoint provided by the Executive Chef and Ownership, every day

Middle Child is an equal opportunity employer and is striving to provide an inclusive and equitable environment. Middle Child recruits, trains, and compensates regardless of race, gender, religion, gender identity, sexual orientation, color, national origin, genetics, disability, age, or veteran status. Middle Child believes that diversity in hiring creates a more robust and healthier work environment for all, and we are looking for people that believe the same.